To decorate

Blueberries are one of the few edibles native to North America and credited with being…

Method

Heat oven to 180C/160C fan/gas 4. Butter and line a 30 x 20cm traybake tin with baking parchment. Measure all the sponge ingredients into a mixing bowl and mix together using an electric hand whisk until smooth. Spoon into the tin and level the surface.

Bake for 25-30 mins until lightly golden and the top of the cake springs back when pressed with your finger, and the sides of the sponge are shrinking away from the sides of the tin. Carefully lift the sponge out of the tin, then transfer to a wire rack to cool. Remove the baking parchment.

To make the icing, tip the butter into a bowl and whisk using an electric hand whisk until light and fluffy. Add half the icing sugar and whisk again until incorporated. Add the remaining sugar and whisk again until smooth. Spread the icing over the top of the cold cake.

To decorate, place a double row of raspberries across the centre and down the length of the cake to make a cross. Next, place a single row diagonally from each corner to the middle. Now fill in the empty spaces with blueberries. Cut into squares to serve.

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Comments, questions and tips

Comments (59)

lizleicester7th Feb, 2015

5

Have made this for a friends birthday and it looks lovely although not as "flag-like" as your picture - mainly because the berries I've got are a bit big so the lines are less defined. Anyway it looks a bobby dazzler so I hope it tastes as good. (By the way, it's dairy free in my version - just substituted soya marg and plain Alpro yoghurt where necessary and you really can't tell the difference).

Lovely recipe, made this for my mum's birthday but used normal full fat yogurt instead of greek and it worked perfectly. I found the butter icing a bit sickly so I would use cream cheese or quark if I ever made this again. I also obviously didn't make my mum a flag cake and just arranged the fruit in a pretty pattern.(on a side note, the comment about the 'smelly family gathering' by robynkirsty is very very funny...I have been rocking in silent laughter in front of my screen for the past few minutes!)

I would like to do this in a square tin to feed only 8 (smelly family gathering). Can anyone suggest how much to reduce the quantities. Going to cover it with white chocolate buttercream, sprinkles etc for my daughters birthday .

I made this sponge base for my daughters eighteenth birthday party to great acclaim. I didn't have yoghurt so replaced that with cream and buttermilk which worked fine. I doubled the mixture to create two cakes to sandwich together with strawberry jam and buttercream and then iced with buttercream. Really moist and delicious.

Made this for a Jubilee Afternoon tea Party. I made it well in advance and froze it. Thawing it was no problem, the cake stayed deliciously moist. Looked absolutely stunning as a the centre piece for the table!

Our club had Basque visitors for the weekend. I made 4 and sandwiched 2 together with home made black current jelly making 2 cakes each spread with whipped cream and decorated with fruit to resemble the Basque and the GB flags. Very easy, moist and light. Went down a treat.

Perfect for the jubilee, the kids loved decorating it. I increased the amounts of everything to make a larger cake and it was delicious. I think next time i'd make two layers and sandwich them together.

A really easy recipe that went down beautifully for the jubilee. I increased the amounts and used a larger tin so increased the cooking time by a few minutes. The children loved decorating with the fruit and to make it look extra special iced the slides and edged those with half strawberries. Definitely one to repeat for special occasions, the Olympics and the George cross for Euro 2012 could work too.

I baked this for our street party and it went down a treat! everyone commented on how lovely it looked and it tasted amazing. I doubled the recipe as i had a bigger tin and covered the sides with butter icing as well, mainly to cover some imperfections!

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